This can be cooked on the Big Green Egg, or in a conventional oven. Simply roast the Pork until cooked and the juices run clear.
- 1 Shoulder of Pork, left on the bone (around 12-18 lbs)
- Rock salt
- For the Bubble and Squeak mashed potatoes:
- 6 large red potatoes
- 50g cabbage
- 80g butter
- 100ml milk
- Salt and pepper
- Rosebud Preserves Great Yorkshire Pickle, to serve
Roast the Shoulder of Pork on the Big Green Egg at a slow heat until tender and cooked – this is likely to be 2 to 3 hours at 180oC.
Peel and cut the potatoes into quarters, place in cold water with Rock Salt to taste and bring to the boil. Once softened, drain well and re-heat to evaporate any excess liquid. Then mash well, add the milk and butter, and season.
Add the blanched cabbage and check the seasoning.
To serve, place the Shoulder of Pork on the mini Bubble and Squeak Mash potato cake, add a spoon of Great Yorkshire Pickle on the top.